Chef Chris Greve

Vice President Culinary Services

Chef Chris Greve brings extensive experience and a passion for culinary arts to his role as the Vice President of Culinary Services at Forefront. With a career spanning over 20 years, Greve began as an executive chef in Maine and transitioned into healthcare as a director of culinary with a focus on senior living in 2010. His expertise lies in culinary coaching, development, and sustainable menu concepts.

A native of Maine, Greve currently resides in Chicago but travels full-time on behalf of Forefront, exploring diverse foods and cultures across the nation.

Greve attended Johnson and Wales University and Southern Maine Community College, majoring in Culinary Arts and Hospitality Management. Beyond his culinary pursuits, he is an avid sports fan and former collegiate soccer player, as well as an enthusiastic outdoorsman.

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Our Company

Forefront is a specialized culinary and support services company serving mission driven organizations in healthcare, senior living, education and government throughout the United States.